Ice cream dipper



Dec. 8, 1936. F; J. PRICE 2,063,754

ICE CREAM DIPPER Filed June 4, 1935 A TTORNE Y1 Patented Dec. 8, 1936 Ia "UNITED STATES PATENT OFFICE' j 2,063,754 if f ICE CREAM DIPPER RobertJ. Price, Uniontown, Pa. I Application June 4, 1935, Serial No. 24,863

3 Claims. (01.107-48) I above in easily available full measure and at-My invention consists of an improvement in ice cream dippers andformers, particularly adapted to the operation of removing and forming acone shaped unit for placement in a. supporting pastry cone forconsumption. It hasin view toprovide a device of such characterconsisting of a pair of round bottom open top half-cones operativelyconnected by a pair of pivotally connected spring retracted handles,adapted to be used in the 10 manner hereinafter described.

One preferred form of the invention is illustrated in the accompanyingdrawing, in which:

Fig. 1 is a perspective view of the dipper and former in open position;

15 Fig. 2 is a side elevation showing the sides of the dipper closed;

Fig. 3 is a plan view of Fig. 2;

Fig. 4 is a transverse section on the line IV-IV of Fig. 2, but showingthe sides partly open;

Fig. 5 is an enlarged detail view showing the cutting edge of one of thesides;

Fig. 6 is a sectional View of a conventional pastry cone with the formedunit placed therein.

In the prevailing practice of vending ice cream 5 in such cones they arefilled or partly filled by scooping an indeterminate quantity of icecream from a can or the like, and placing it in the cone, with more orless pressure and condensation, but with no certainty that the customeris receiving a full measure.

Another method in common use is to fill the upper portion only of thecone by use of a spoon or scoop and to form a pile above the top of thecone of indeterminate dimensions.

With either of such operations even approximate fair measurement isextremely doubtful, and undesirable condensation of the cream re-'sults.

Also, when the cream is inserted in the cone, 40 filling orapproximately filling it, and with spoon or scoop pressure, it becomesnecessary to bite through the supporting cone clear to the bottom, withaccompanying waste, dripping and smearin especially when the creamsoftens from the tem- 45 perature of the hand. This feature isespecially objectionable during consumption of ice cream in cones bychildren.

In my invention I provide against all of these objections by theformation of a substantially 50 exact measured quantity of cream, ofuniform initial texture throughout. Also, by such formation, due to theconstruction of my improved dipper, a fully formed cone of normalinitial consistency is formed, and inserted base down into 55 the top ofthe pastry cone, and projects theretractive form.

The main forming elements of the dipper comprise two similarsemiconehalves 2, 2, open at their bases as at 3 and terminatinginsemispherw ical or rounded tops 4. Theseare connected with the innerterminals of' a pair of operating handles or arms 6, 6, pivotallyconnected at I and having looped terminals 8 for finger and thumbgrasping engagement. One of the handles has a separating spring 9secured to it at ID with its free terminal I I bearing against the otherarm, for normal separation. of the halves 2.

The meeting edges l2 of each half cone 2 are sharpened, as in Fig. 5,facilitating separation of the desired portion of cream from the masswhen used in the manner provided for.

The dipper is manipulated by the user, while open as in Fig. l, bydipping it sidewise into the cream, one of the outer knife edges I2slicing off just the proper amount sidewise, in an arcuate path. Theopposite outer edge, when properly opened by spring action under controlof the hand of the operator, defines an intervening entrance clearancejust sufiicient to admit the proper amount of cream sufficient to justfill the cavity when the sides are closed.

Such filling also will be uniform in content from one end to the other,due to the degree of tapering space between the outer edges being inexact proportion to the tapering cone shaped body finally enclosed, whenthe sides are then brought together as in Fig. 3. By such constructionand operation the unit of cream is severed from the mass and formed intothe final cream cone for delivery Without any condensation, and ofcontinuously uniform amount and finished shape.

Thereupon such formed unit A may be discharged, base down, into theextreme upper portion of the conventional pastry cone B, as in Fig. 6.As thus deposited the effect is not only pleasing, finished andattractive, but convincing as to its full measure integrity and value,with the additional feature of easy and satisfactory consumption.Practically the entire cream unit may be eaten without encroachment onany portion of the pastry cone, except perhaps the extreme top, andwithout liability to abnormal softening or dripping. This is because ofits remoteness from temperature heating from the hand of the user.

The main advantage however is in a resulting cream unit of perfectuniform shape and size, and of normal consistency without compressionand condensation.

, Proper opening and closing action of the sides 2 to effect closerelation of the rear edges I2, especially at the top, with ample spacingof the front cutting and space controlling edges, is effected byproportionate compensating inclination of the pivotal joint, as shown inFig. 2. By such arrangement, the pivoting center or axis is disposed ona line intersecting the end wall at the top or smaller end of thedipper.

The construction and operation of the inventionwill be readilyunderstood and appreciated by all those familiar with the vending andconsumption of ice cream cones. It is easily and cheaply made, veryefiicient in operation without requiring any special skill in use,composed of few parts, and is readily maintained clean and sanitary bywashing. It may be made of suitable pressed sheet material, as steel,aluminum, or any suitable alloy, or with appropriate plating as desired,and of any desired size and capacity.

What I claim is:

1. An ice cream dipper composed of a pair of open bottom semiconeshaving rounded closing tops, the rear edge portions of which are inconstant contact, at a point along said tops, and handles thereforpivoted to each other on an axis at a point spaced from the semiconesand extending through the first mentioned point provided with an openingspring whereby the semicones may be partly opened to provide a limitedtapering opening at their outer portions and a comparatively smalltapered opening at their inner portions for side scooping.

2. An ice cream dipper composed of a pair of open bottom semiconeshaving rounded closing tops, handles secured to the semicones andpivoted together on an axial center inclined to the longitudinal axis ofthe dipper and tangent to said tops, said handles being provided with anopening spring whereby the semicones may be partly opened to provide alimited tapering opening at their outer portions and a comparativelysmall tapered opening at their inner portions while maintaining closingcontact of the inner edges of the rounded closing tops, for side scoop-3. An ice cream dipper composed of a pair of dipping sections each openat the bottom and closed at the top, a handle secured to each of saidsections, said handles being pivoted to each other at a point spacedfrom the sections and on an axis extending through a point at the closedtop portions of the sections.

ROBERT J. PRICE.

